Description
This Coconut Curry Soup with Dumplings is a semi-homemade, ultra-delicious, and filling meal made with store-bought vegan dumplings and a flavorful Thai-inspired coconut curry broth.
Ingredients
1 Tablespoon Avocado Oil
1 Cup Onion, finely chopped
4 Scallions, finely chopped (white and green parts separated)
1/2 Cup Cremini Mushrooms, finely chopped
1 Tablespoon Garlic, minced
1 Tablespoon Red Thai Curry Paste
1 Teaspoon Salt
3 Cups Vegetable Broth
1 Teaspoon Soy Sauce
1 Cup Coconut Milk
1 Teaspoon Sugar
1 Bag Frozen Vegan Dumplings (about 12–15 dumplings)
Garnishings:
2–3 Teaspoons Chili Oil
1 Tablespoon Scallion Greens
1 Tablespoon Crispy Garlic
1 Tablespoon Cilantro, finely chopped
Instructions
1. In a heavy-bottom pot over medium-low heat, add avocado oil. Once hot, add finely chopped onions, white part of scallions, and garlic.
2. Add salt and cook until the onions soften and begin to caramelize.
3. Add the chopped mushrooms and cook until softened.
4. Stir in the red Thai curry paste, sugar, and soy sauce. Sauté for a minute.
5. Add vegetable broth and bring to a simmer.
6. Pour in the coconut milk and stir well. Let it simmer.
7. Add the frozen vegan dumplings (about 15 pieces) to the soup.
8. Cook on medium-low heat for 7 minutes, until dumplings are fully thawed and heated through.
9. Serve hot, garnished with chili oil, scallion greens, crispy garlic, and chopped cilantro.
Notes
To make it gluten-free, use gluten-free dumplings of your choice.
Store leftovers in an airtight container for up to 2 days in the refrigerator.
Reheat in the microwave or on the stove.
Feel free to add extra vegetables or protein to suit your preferences.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stove Top
- Cuisine: Asian, Thai
Nutrition
- Serving Size: 1 bowl
- Calories: 207
- Sugar: 5g
- Sodium: 1384mg
- Fat: 18g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 0mg